When you combine the sweetness of sweet potatoes and pumpkin with the spicy chilli and fresh taste of lime, you create a dish that not only fills you up, but also warms you up. This bowl is the perfect choice for days when we want something balanced, nutritious and full of flavour - with a dose of protein, fibre and healthy fats. The base is a pumpkin and sweet potato chilli, which can also be used on its own as a plant-based lunch or side dish. But when combined with lime chicken, quinoa and avocado, it makes a perfectly balanced bowl that's also perfect for cold weather.
Ready in 30 minutes
Portions 4
Difficulty simple
Ingredients
🥘 Pumpkin and sweet potato chilli (base)
- 200 g sweet potatoes
- 200 g pumpkin (e.g. hokkaido or butternut)
- 1 heaped teaspoon ground cumin
- a pinch of ground cinnamon
- olive oil
- 1 onion
- 1 pepper
- 2 cloves of garlic
- 1-2 fresh chillies (to taste)
- 1 can of beans - red, chickpeas or white
- 1 can of sliced tomatoes
- fresh coriander (approx. 30 g)
- juice of ½ lime
- salt, pepper
- vegetable broth for basting
🍗 Lime chicken
- 400 g chicken breasts
- juice of 1 lime
- 2 teaspoons olive oil
- a pinch of salt, pepper
- ½ teaspoon ground cumin
- 1 garlic clove (crushed)
- optional: spoonful of coconut aminos (I use from Brainmarket)
Method
- Cut the pumpkin and sweet potatoes into small cubes and fry in olive oil until golden brown with onion and garlic.
- Add the spices and fry briefly so that they flourish. Once the mixture begins to darken, pour in a little stock and let it evaporate.
- Stir in the peppers, tomatoes, beans and cook for 15-20 minutes until the mixture thickens.
- In the meantime, prepare the meat in the next pan (you can let it marinate overnight in the fridge for even better flavor) and cook the quinoa or rice in a pot (again, you can use the previous day's stock).
- Finally, add the lime juice and chopped coriander to the thickened chilli mixture.
🥗 How to fold a balanced bowl (1 serving)
- ⅓ portion of pumpkin and sweet potato chilli
- 120 g lime chicken
- 60 g quinoa (raw, cooked) or rice
- ½ avocado (can also add hummus, guacamole or feta cheese)
- fresh coriander, a slice of lime and a few chilli flakes for garnish
💡 Tip: If you prefer a vegetarian version, replace the chicken with grilled tofu or baked beans. You can also use roasted pumpkin and sweet potatoes for even better taste.
Tips and tricks
Nutritional information
| Nutritional values | portions |
| Protein | 35 g |
| Carbohydrates | 45 g |
| Fats | 18 g |
| cal | 510 kcal |
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